As Burns night approaches, why not prepare for the yearly feast with Cranachan, a classic Scottish dessert?
What is Cranachan?
Cranachan is a traditional dessert that originated in the Scottish Highlands. It features two key ingredients: fresh raspberries and whipped cream. However, toasted oats and whisky make this dessert feel even more Scottish. For this reason, it has been called the undisputed king of Scottish desserts.
The origins of the Scottish dessert may derive from Crowdie, a soft cheese made from milk and served at breakfast, often with the same ingredients.
While it was once prepared to celebrate the summer raspberry harvest, Cranachan is enjoyed all year round in Scotland. The iconic dessert is often served at Burn’s night feasts, with variations developed by chefs trying to improve on such a simple recipe throughout the year. The variations include chocolate versions, the addition of chopped and toasted hazelnuts, orange Cranachan, cranachan trifles, and imitations using spiced rum instead of whisky.
Ingredients for Cranachan
Oats – Pinhead or steel-cut oats have been cut into coarser chunks instead of rolled flat, as with regular porridge oats. However, either pinhead or rolled oats can be used. I’ve used rolled oats as they’re available in almost every supermarket.
Double Cream – Some old recipes still call for the Crowdie, a soft cheese used for breakfast. However, double cream is readily available and is easy to work with. Double or heavy cream contains more fat than single cream, meaning it can trap air. This makes it suitable for whipping up.
Honey – Honey adds sweetness. Sugar is used in some recipes, but honey allows for a smoother sweetness. It also works well with whisky because some whiskies have a natural honey-like flavour. Some recipes call for Scottish Heather Honey. This specialist honey is darker and richer in flavour than supermarket honey. However, it’s expensive, and regular honey works just as well.
Whisky – Always Scottish. When choosing whisky, choose an affordable one. Avoid any that mention peat on the label, as this will add a smoky element to your Cranachan. I prefer a bottle with tasting notes that list sweeter flavours, such as honey or vanilla.
Raspberry – While fresh raspberries are at their best in the summer, we can still enjoy them all year thanks to modern transportation. Half of our raspberries will make a puree, while the rest will be used to garnish the layered dessert.
Serving Cranachan
Cranachan can be served in several ways. You can make individual ones in glasses, long or short, to be brought to the table or eaten separately once the burns night feast has ended. You can build a large trifle-like cranachan to be served at the table. However, the traditional way, is to serve all the ingredients separately and allow your diners to build their own perfect Cranachan.
Cranachan
Ingredients
- 40 g Oats
- 350 ml Double Cream
- 2 Tbsp Honey
- 50 ml Scotch Whisky
- 300 g Raspberries
Instructions
- Heat a large pan over a medium heat. Add your choice of oats and toast gently until the oats taste nutty. Pour the oats onto a cold tray or plate and allow them to cool.
- Combine the whisky and honey and set aside.
- In a medium bowl, whisk the double cream until it forms a soft peak, then fold in the honey and whisky mixture.
- In a food processor or blend, blitz half the raspberries until pureed. Strain the raspberries through a sieve to remove hard seeds for a better texture. This step is optional.
- Layer each dish with fresh raspberries, oats, cream, and raspberry puree. Finish with toasted oats and a light drizzle of honey.
- Chill until ready, or serve immediately.
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